Joined :2/3/2010 | Video Recipes: 0 | Follow Chef
Victor, NY United States

I was raised in El Paso Texas and later moved to Albuquerque, NM where I first started my career in the food service industry as a busboy, bar back and pantry cook. I found cooking to be fun and intense at the same time. After graduating high school, I attended The Culinary Institute of America in Hyde Park NY in 1990 and learned the basic building blocks of my career in culinary cuisine. I graduated in 1992 and quickly started off my new career as a Sous Chef at Café Tamayo in Saugerties NY. After spending some time there I left for Ouray Colorado where I stepped into my first Executive Chef position at “The Pinon“ at the age of 22. I gave myself an education on the dos and don'ts of running a white table cloth restaurant with tableside dinning. After four years with the Pinon, I moved to New York where I met my wife who was from East Hampton Bay, Long Island. I worked as a Chef de Cuisine in a couple of upscale restaurants in upstate NY and eventually moved to Rochester, NY. I gathered up more experience as the Executive Chef at two well established restaurants “Remmington’s and “Lincoln Hill Inn” where I learned how to run a busy restaurant and off site catering for 400 plus at once. It was a lesson learned. In 2000 my wife and I had our first child (Chase) and three years later had our second son (Evan). After being in restaurants my whole career, I wanted to become part of something bigger. I took a step back in my career to learn more so that I could take a bigger step forward in the club business. I became part of the culinary Brigade at the prestigious “Genesee Valley Club”, platinum city club, in Rochester NY. Under the leadership of Executive Chef Michael Redmond, CEC, I took every piece of advice and skills from him to be a highly skilled and focused leader. After about three years with Chef Redmond, I proceeded to take on the role as Sous Chef at yet another prestigious platinum country club, “The Country Club of Rochester”, under the tutelage of Chef William Dunn, CEC. While building my skills with Chef Dunn I started competing in ACF sanctioned food competitions where I won over a dozen gold, silver and bronze medals. I also took on the role in 2005 as the Vice President of The ACF Greater Rochester Chapter, and I have been a Certified Executive Chef since 2007. In 2004 I was offered the Executive Chef position at Cobblestone Creek Country Club (Private Country Club) where I have been able to implement standards of quality, freshness and consistency on a daily basis. I’m still presently at Cobblestone,keeping focus on the food and what the membership wants using only the freshest food and supporting local farmers. In 2007 I was named ACF Rochester Chef of the Year, which compelled me to start judging culinary competitions and write food columns for “Discover Rochester Magazine”. I have published articles in “Club and Resort Business”, “Culinary Review”, “Messenger Post News”, “Demarcate and Chronicle”, and a variety of others. I also donate my time to a handful of charities through out the year. When I’m not working, my family comes first , and I try to spend as much time with them as possible, either, camping, fishing, skiing, biking or just hanging around the house.